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Record Nr. |
UNINA9910786918703321 |
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Autore |
Evans G. R (Gillian Rosemary) |
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Titolo |
Anselm / / G.R. Evans |
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Pubbl/distr/stampa |
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London ; ; New York : , : Continuum, , [2001] |
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©1998 |
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ISBN |
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Descrizione fisica |
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1 online resource (123 p.) |
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Collana |
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Outstanding Christian thinkers |
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Disciplina |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Originally published: London : Geoffrey Chapman ; Wilton, CT. : Morehouse-Barlow, 1989. |
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Nota di bibliografia |
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Includes bibliographical references. |
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Nota di contenuto |
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Cover; Contents; Editorial foreword; Preface; Anselm''s works; Abbreviations; 1 Anselm''s life, Anselm''s world; 2 The man of prayer; 3 Doing theology; 4 The being of God; 5 Trinity; 6 The introduction of sin and evil; 7 Why God became man; 8 ''A most famous question''; 9 Sacraments: the Church and salvation; Conclusion |
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Sommario/riassunto |
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St Anselm of Canterbury (1033-1109) was one of the greatest Christian writers of medieval Europe. Although best known as the inventor of the famous ''ontological argument'' for God''s existence, his writings cover all the chief aspects of Christian doctrine and have been a major influence on western theology. Equal to Anselm''s theology are his spiritual writings, which are alive with an understanding of the gentleness and mercy of a God who comes to meet humanity in its suffering and striving. In this exceptional and authoritative study, Dr. Evans explores the full range of Anselm''s work, |
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2. |
Record Nr. |
UNINA9910814513903321 |
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Autore |
Serventi Silvano |
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Titolo |
Pasta : the story of a universal food / / Silvano Serventi and Françoise Sabban ; translated by Antony Shugaar |
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Pubbl/distr/stampa |
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New York : , : Columbia University Press, , [2002] |
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©2002 |
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ISBN |
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Descrizione fisica |
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1 online resource (464 p.) |
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Collana |
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Arts and traditions of the table : perspectives on culinary history |
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Classificazione |
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Disciplina |
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Soggetti |
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Cooking (Pasta) |
Pasta industry |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Frontmatter -- Contents -- Series Editor's Preface -- Preface -- Note Concerning a Definition of Pasta Products -- Acknowledgments -- Introduction -- 1. The Infancy of an Art -- 2. The Time of the Pioneers -- 3. From the Hand to the Extrusion Press -- 4. The Golden Age of the Pasta Manufactory -- 5. The Industrial Age -- 6. Pasta Without Borders -- 7. The Time of Plenty -- 8. The Taste for Pasta -- 9. China: Pasta's Other Homeland -- 10. The Words of Pasta -- Notes -- Bibliography -- Index |
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Sommario/riassunto |
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Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. Pasta: The Story of a Universal Food shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques.Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, |
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concocted in the early twentieth century by the trade magazine Macaroni Journal, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. Pastasciutta, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the timballo, this is the book for you. So dig in! |
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